Boil Kale

Kale is a member of the cabbage family. The leafy green stalks of the kale plant can be used for soups and salads, and in place of spinach. If you want to use it like you would frozen or sautéed spinach, you can boil kale in batches.

Steps

Boiling Kale in Water

  1. Rinse your kale under a stream of cold water. You should use approximately 12 oz. (804 g) of kale for a standard batch. 12 oz. is approximately 12 cups of torn kale leaves. [1]
  2. Tear or cut the away from the woody center stem. Tear the leaves into smaller pieces.
  3. Place the leaves in the basket of a salad spinner. Fill the salad spinner 2/3 full of water. Spin it for 30 seconds.
    • Let it sit for 1 to 2 minutes, to let any dirt sink to the bottom of the water.
    • Pour out the dirty water.
    • Kale should be washed twice, since dirt and insects can cling to the leaves.
  4. Rinse the basket under cold water again. Place the basket in the salad spinner again. Spin to dry the leaves.
  5. Heat 3 cups (0.7 l) of water to a boil in a saucepan. Add 1/4 tsp. (1.5 g) of salt to the water to decrease cooking time.
    • For bigger batches, double the water and the salt. You may need to use a stockpot.
  6. Submerge the kale leaves in the water, when it reaches a boil. Press them down with a wooden spoon. Keep the heat on high until the water begins boiling again.
  7. Turn the burner down to medium low or low. Cover the saucepan. Keep at a simmer for 15 to 20 minutes. [2]
    • If you want to blanch kale for use in salads, keep the kale submerged in boiling water for 2 to 4 minutes. It should turn a bright green color. Then, rinse in cold water.
  8. Drain the boiled kale. Use it in a recipe or in place of cooked spinach.

Boiling Kale in Chicken Stock

  1. Wash your kale. Use running cold water.
  2. Stack the kale leaves on top of each other. Slice along either side of the center stem. Leave the kale in piles.
  3. Slice the kale piles into 1/4 inch (0.6 cm) thick ribbons.
  4. Submerge the ribbons in a salad spinner for a more thorough washing. Discard water, then spin to dry.
  5. Heat a medium to large saucepan with 5 tbsp. (74 ml) of olive oil. Sauté a diced medium onion in the heated olive oil.
  6. Add 12 oz. (340 g) of torn kale leaves. Also, add 2 cloves of garlic and a pinch of red pepper flakes. Stir the kale into the onion for several minutes, until it starts to wilt.
  7. Pour chicken stock over your kale and onion. It should cover the kale with 1/2 inch (1.3 cm) to spare.
    • You can substitute vegetable stock for chicken stock for a vegetarian dish.
  8. Bring to a low boil on high heat.
  9. Reduce the heat to low and cover. Simmer for 20 to 30 minutes.
  10. Drain the kale or serve it in the remaining broth. Add extra salt to taste. You can eat this dish as a side or add it to recipes.

Tips

  • When using kale, the fresher, the better. It can last up to 3 days in the fridge, but becomes more bitter when stored.

Things You'll Need

  • Knife
  • Cutting board
  • Saucepan
  • Water
  • Salt
  • Salad spinner
  • Wooden spoon
  • Measuring spoons
  • Chicken stock
  • Onion
  • Garlic cloves
  • Red pepper flakes
  • Olive oil

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Sources and Citations

  1. ↑ http://www.bhg.com/recipes/how-to/cooking-basics/how-to-cook-kale/
  2. ↑ http://www.thekitchn.com/eat-your-vegetables-simple-boi-68041

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